Lovely stuff you guys made from the blog!

A fabulous Raspberry charlotte by Kate! Loads of raspberries and great sponge finger casing! The assembly part was actually really easy! and ‘it tasted amazing’ she says, adding it ‘will definitely become a regular pudding in our household!’

A fantastic slice of Apple tarte tatin with Chinese 5 spices and Tamarind by Claudette, aka mum! :) It was very nice and using maple syrup is ‘genius’ she reports. The Pink Lady apples used were ‘lovely, juicy and firm’ and cooked on the ring a little over 10 mins. Plus the pastry browned quite quickly so was covered with foil towards the end.

A beautiful orange and rum fruitcake-cake Anglais fruitcake made by Dookes! Looks moist and delicious! Dookes’ comments: ‘seriously good!’ and ‘fantastico’!! You can find the guest post recipe at http://wp.me/p2sQo3-US And Dookes’ cake report is at https://hogriderdookes.wordpress.com/2015/03/18/lilis-biker-cake-made-and-tasted/ on his Hogrider Dookes blog.

Extremely tasty-looking Lamingtons by Annette in New Zealand. Lovely and moist even without cream inside, she reports. So tempting piled up on that pretty plate. Yum!

A stunning Gâteau Moka by Kate in Cornwall. The piping is wonderful and she was very pleased with it. She also mentions the cake was delish! :)

A delicious seed and nut loaf made by Claudette in London. She reports ‘cannot stop eating it … it is really delicious’ And she used more pumpkin than sunflower seeds and a little chestnut flour too.

Yummy wholemeal spelt croissants by Dookes. Very well-shaped and nicely risen too! ‘For a first attempt I have to say I’m pretty pleased. They certainly pass the taste test’ says Dookes.

Scrumptious orange & rum fruitcake-cake Anglais by Stéphanie in Tahiti ‘This cake is just delicious :) I brought one in the office today and it just vanished in a few minutes! Every one loved it :)’ she reports. Lovely local rum, vanilla, honey!

Lovely brioche rolls made by Annette in New Zealand! ‘They turned out really well thanks, my boys certainly enjoyed them, all gone now!’ she reports. But be careful – she noticed that if you don’t use invert sugar or honey but just caster sugar, you’ll need to add a little extra water.

What I made at the Cordon Bleu in Paris

Le Fraisier

Diamants

Chocolate and pistachio bûche

Apricot streusel tart with puff pastry

Le Jamaique – passion fruit and coconut mousse cake

Douceur chocolat – Heavenly chocolate cake

Dacquoise

Batons de marechaux and palets aux raisins

Entremets passionata – passionfruit and raspberry mousse cake

Gateau Mogador

Wild strawberry treasure cake

Tarte aux pommes

Tartelettes au chocolat and à l’orange

Milk chocolates – muscadines and pralinés

Opera cake

Pain de mie and baguettes – French breads

Pithiviers

Almond cake – Pavé d’amandes

Croquembouche

Caramelised pear meringue pie

Bavarois trois chocolats – Three chocolate bavarian cake

Éclairs and chouquettes

Palmiers and Chaussons aux pommes

Raspberry and anis macarons

Pear Charlotte

Cake and Madeleines

Savoury petits fours with inverted puff pastry

Passion fruit and raspberry tart

Dark chocolates – truffles and almond paste chocolates

Viennoiserie – croissants, brioches, pains au chocolat

Baba au rhum – rum baba

Gateau Saint-Honoré

Gateau Basque

Plating a rapsberry and anis macaron with raspberry coulis and anis cream